Caviar, Cream Cheese, Scallion and Egg Towers

• 8 ounces cream cheese, softened
• 2 hard-cooked large eggs
• 1 cup finely chopped scallion greens (from about 1 large bunch)
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 4 large eggs, beaten lightly
• 1/4 teaspoon salt
• Vegetable oil, for brushing skillet
• 2 ounces beluga or sevruga caviar*
• *available at some specialty foods shops

1. Make filling: In a bowl beat cream cheese until fluffy.
2. Quarter eggs and with back of a spoon force through a coarse sieve into cream cheese.
3. Add scallion and stir well.
4. Filling may be made 1 day ahead and chilled, covered.
5. Bring filling to room temperature before proceeding.
6. To make egg sheets: In a bowl dissolve cornstarch in water and whisk in eggs and salt until smooth.
7. Brush a non-stick skillet measuring 6 inches across bottom lightly with oil and heat over moderately high heat until hot but not smoking.
8. Half-fill a 1/4-cup measure with egg mixture.
9. Remove skillet from heat and pour in 1/8 cup egg mixture, swirling skillet to coat evenly.
10. Return skillet to heat and cook egg sheet until set, 10 to 15 seconds.
11. Loosen edges of egg sheet with a heatproof rubber spatula and turn sheet over.
12. Cook egg sheet until set, 5 to 10 seconds more, and slide onto a plate.
13. Make more egg sheets with remaining mixture in same manner, brushing skillet lightly with oil each time.
14. Egg sheets may be made 1 day ahead and chilled, wrapped in plastic wrap.
15. Makes 8 or 9 egg sheets.
16. On a work surface arrange 2 egg sheets, side by side and overlapping by 1-inch.
17. Put a dab of filling between sheets where they overlap (to act as glue) and press sheets together gently.
18. Spread 1/2 cup filling on overlapping egg sheets, leaving about a 1/2-inch border on each long side.
19. Fold in border of long side nearest you and tightly roll up sheets jelly-roll fashion into 1 (11-inch-long) roll.
20. Wrap egg sheet roll in plastic wrap and chill 1 hour, or until firm.
21. Make 3 more egg sheet rolls with remaining egg sheets and filling in same manner.
22. Egg sheet rolls may be made 1 day ahead and chilled, wrapped well.
23. Discard plastic wrap and trim ends of egg sheet rolls.
24. Cut rolls crosswise into 3/4-inch pieces.
25. Arrange pieces, cut ends up, on a platter and top each with about 1/4 teaspoon caviar.

cream cheese, eggs, scallion greens, cornstarch, cold water, eggs, salt, vegetable oil, beluga

Taken from www.foodnetwork.com/recipes/caviar-cream-cheese-scallion-and-egg-towers-recipe.html (may not work)